Foodservice Equipment & Supplies

OCT 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: http://fesmag.epubxp.com/i/878807

Contents of this Issue

Navigation

Page 56 of 93

● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● OCTOBER 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 53 In addition to empowering the pa- tients, what makes this menu revolution so intriguing is the Food and Nutrition team's ability to use the equipment it had been using ever since a centralized foodservice operation was built in 1998. This was possible, in part, because staff kept the equipment in good working condition. In addi- tion, new retherm carts were added when two new hospitals came into the system in 2012. The central kitchen serves as the heart of patient food production at CUMC–BM, and also produces menu items for retail operations. It contains two floor mixers, two con- vection ovens, a deck oven, a tilt skillet, a tilt kettle, an eight- burner range, a grill, steamers and a fryer. Here, staff prepare sauces, soups, gravies, side dishes such as mashed potatoes and entrees such as roast turkey and roast beef using a 100-gallon kettle and a cook tank. Staff place freshly cooked food in bags, vacuum-pack the food and place it into a tumbler chiller. Production also includes a bake shop, overseen by two executive bakers, which produces all baked goods for patients and retail operations. Order Placing and Tray Delivery Patients, nurses and family members place orders from phones in patients' rooms, or they can wait for a Food and Nutrition team member to call to take their order. Through- out the day a central diet staff member directly contacts patients who have dietary changes. Orders must be placed between noon and 2 p.m. for the next day's breakfast and the same day's dinner; the lunch order time slot runs from 7 a.m. to 9 a.m. Menu orders are transmitted by phone to a central- ized diet office at CUMC–BM that handles orders for all CHI hospitals. Central diet office staff transmit meal tickets to each hospital for tray customization. At the trayline assembly areas in the central kitchen, staff collect cold items from air-curtain refrigerators and cold wells. Once assembled, staff place trays into 3 transportation carts that hold 24 trays each. Drivers take the carts to hospitals. Once trays arrive at the hospitals, catering associates remove them, customize them to match patients' orders and then transfer the trays into a rethermalization cart. These carts are placed into docks. The convection dock system brings food up to its proper temperatures within 45 minutes. Raw cookies, muffins and dinner rolls are also placed onto trays to be cooked in the dock units. "These aromas from freshly baked goods greet patients and nurses and permeate the areas on the floor," Hill says. Catering assistants deliver carts up to the floors, check with nursing to verify patients are ready for meals, walk trays into patient rooms and open milk and juice cartons. "They present the food as if patients are being served in a restaurant," Hill says. "They ask patients, 'Does everything look right? Is there ● Owner: CHI Health, headquartered in Omaha, Neb. ● CHI Health System: 14 acute care hospitals in Nebraska and Southwest Iowa with 2,121 licensed beds; 12,000 employees system wide. The academic medical center is headquartered at the flagship facility, Creighton University Medical Center – Bergan Mercy (CUMC–BM), in Omaha, Neb. ● Scope of Project: A new menu introduced August 8 at CUMC–BM. The menu debuted at other facili- ties through August and September. The system uses cook-chill food production, a centralized tray system, distribution on refrigerated trucks and rethermalization carts at hospitals. ● Patients at CUMC–BM: 302 (licensed for 400) ● Patient Meal Trays/Day CHI Health: 3,000 retherm meals for 7 acute care hospitals, as well as other health- care facilities. Approximately 1,200 room service trays are assembled for distribution at 5 facilities from bulk food sent from CUMC–BM's central kitchen. ● Patient Meals/Day at CUMC–BM: 906 ● Size of Kitchen: 12,000 square feet ● Per Tray Cost: $1.71 ● Seats in Cafeteria: 200 ● Retail Transactions/Year/CUMC-BM: 878,000 ● Average Retail Check: $3.78 ● Total Annual Foodservice Revenue for CHI Health: $10 million ● Patient Services Hours: 7 a.m. to 7 p.m. ● Retail Hours: 7 a.m. to 2:30 p.m., Monday through Friday; coffee shop, 7 a.m. to 2:30 p.m., 7 days/week; Subway, 10 a.m. to 3 a.m., 7 days/week ● Foodservice Staff, CHI Health: 21 executive chefs and approximately 250 Food and Nutrition employees ● Foodservice Staff/CUMC–BM: 34 full-time employees ● Total Project Cost: N/A ● Equipment Investment: $750,000 since 2012 ● Website: www.chihealth.com FACTS OF NOTE Jackie Tolliver, Food and Nutrition Services supervisor, delivers a patient food tray.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - OCT 2017